A dang food blog

Making: Creamy tomato soup with smashed Parmesan potatoes 1 serving prepared  Here's what I have: Soup 13.5 oz Tomato 2 cloves Garlic 1.5 oz Shallot 0.6 oz Butter 0.3 oz Scallion 1 oz Heavy whipping cream Smashed potatoes  1 tsp Garlic bread seasoning 1/4 tsp Salt 8.3 oz Potato 0.6 oz Butter 1 oz Parmesan Preparation: The potatoes were steamed until soft and then smashed down on a baking sheet. Some melted butter was added to some of the garlic bread seasoning.  The potatoes were brushed with The Season's butter and topped with some Parmesan. These are then placed under the broiler so the cheese could melt. The vegetables were prepared by chopping the  scallion and garlic into thin slices and  the tomatoes into chunks.  The remaining butter was melted in a small pot and a garlic and shallots were added. This was allowed to cook until soft and then the tomato was added. On medium Heat the tomatoes cooked until they were completely soft and a...

Making: Mason Jar icecream: vanilla almond flavor. Original recipe  here Here's what I have: 1.5 cups Heavy whipping cream  2 tbsp Sugar  1 big pinch of Salt  1 tsp Almond extract  1 tsp Vanilla extract  Shaker ball Wide mouth 3 cup mason jar Preparation: I decided to make a bit more than the original recipe calls for someone using a bigger jar and half a cup more heavy cream. The rest is pretty easy you just add everything and shake for about 5-6 minutes until the cream is thick and reaches the top of the jar. At this point I removed the Shaker ball from the jar, close the jar and freeze it. The bowl! 3 hour freeze:  Scooping out of the jar and the ice cream was still pretty soft. The original recipe calls for 3-hour freeze but that's for a smaller jar so I'm going to this back in the freezer and check it again after letting it go overnight. I did decide to test it out for flavor at this point though and added...

Making: Today I am going to experiment with making gluten-free cheese flat breads using Bobs Red Mill paleo flour. Prep time: 30 minutes  Bake temp and time: 350 for 10 minutes  Here's what I have: 1 cup Paleo flour  3 tbsp Coconut flour  2 tsp Xanthan gum  1/4 tsp Kosher salt  2 tsp Apple cider vinegar  1 Egg  3 tsp Water  1/4 cup Extra sharp cheddar cheese  1 tsp Bacon butter  2 tsp Garlic bread spice blend Not pictured: 1 tbsp Heavy whipping cream  Preparation: The dry ingredients were all mixed together in a separate bowl including one teaspoon of the garlic bread spice blend.  The wet ingredients were all mixed well after this in a separate large mixing bowl and in the dry ingredients for added bit by bit until well Incorporated. I ended up adding the heavy whipping cream because the mix was a bit too dry. During the last part I added the cheese and needed the dough until well ...